Crispy Chickpeas with Moorish Spices

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Credit: Erik A. Cosselmon, chef, Cetrella Bistro and Café, Half Moon Bay, Calif.
The National Culinary Review, December 2003


1 tablespoon ground cumin
2 tablespoons smoked Spanish sweet paprika
1 tablespoon ground cinnamon
Pinch cayenne pepper
1 cup braised chickpeas
Salt and pepper, to taste
1 teaspoon chopped garlic in olive oil
1 teaspoon chopped parsley


Method: Mix cumin, paprika, cinnamon, and cayenne pepper. Deep-fry or panfry the chickpeas at 350°F until very crispy. Drain well and season heavily with spice mix, add salt and pepper, chopped garlic, and chopped parsley.


1 cup


Appetizer, Side, The National Culinary Review, Vegetarian

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